This cake is an answer to disappointing fruit cakes -- you know the ones, made with box mixes and powdered gelatin. This is one of the moistest cakes you’ll ever taste. Plain, it’s a marvelous snack and a slightly decadent breakfast. Frosted, it’s a stellar dessert. The color is positively stunning, surprising, and 100% natural. Additionally, it can be made with frozen berries once the season passes, and it’s a great way to salvage berries that have been in the refrigerator past their prime. Our rendition is for a sheet cake to take to all those reunions and cookouts coming up, but it makes lovely cupcakes as well. Purple Velveteen CakeAdapted from Casual Baker Ingredients For cake: 2 c. + 2 tbsp. flour1 tsp. baking powder¼ tsp. salt1 c. butter, room temperature1 c....

Blueberry Puree for Purple Velveteen Cake, Dark Chocolate Blueberry Ice Cream, or both Ingredients For cake: 2 c. blueberries For ice cream: 1 c. blueberries Procedure Rinse and stem berries. Place in heavy-bottomed pot. Do not add water. Lightly crush berries with potato masher or back of a spoon to get juices flowing. Bring to a simmer and cook for ten to twenty minutes until thickened. Cool mixture. Pour into blender and...